Easter Bread




2 cups + 2 Tbsp. warm milk (I used whole milk)

6 eggs, room temp

1 Tbsp active dry yeast

2 cups sugar

2 sticks unsalted butter, (1/2 lb. or 226 grams), melted (if using salted butter, omit the salt)

½ tsp salt

½ cup sour cream

1 tsp vanilla

9 cups all-purpose Canadian flour, divided

1 to 1½ cups raisins (white or brown)

For the Topping:

2 cups powdered Sugar

3 Tbsp Lemon Juice

What you’ll need:

3 Large Panettone Paper Molds; we purchased them on Amazon




In a large Mixing bowl, whisk together 2 cups + 2 Tbsp. warm milk, 6 eggs, 1 Tbsp. yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp. salt, 1/2 cup sour cream and 1 tsp. vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours. Note: Do not put the mixture in a hot oven or it will deactivate the yeast and it won’t rise; yep we learned this hard way and an entire batch ended up in the garbage can. So either put it in a warm 100˚F oven or put it in a warm spot in the sun.




Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but wont’ stick to your fingers). Dough should be soft. Stir in 1 to 1 1/2 cups raisins. Cover and let dough rise another 2 hours in a warm oven (100˚F).



Divide dough evenly into the three paper baking molds; try not to mix it or stomp it down too much. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full.


Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.


Once the Breads are at room temperature and wrappers are off, get your frosting ready. In a medium bowl, whisk together 2 cups powdered sugar with 3 Tbsp. lemon juice. Add a little water if it’s too thick or a little more powdered sugar if it’s too runny. Pour the glaze over cooled Easter bread. Top with sprinkles, which just make these seem so traditional and festive.